For the Lemon Garlic Yogurt Sauce
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 small garlic clove, finely minced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For Garnish
Extra feta cheese
Fresh parsley or herbs
Light drizzle of olive oil
Step-by-Step Method
Step 1: Bake the sweet potatoes
Preheat the oven to 200°C (400°F).
Wash and scrub the sweet potatoes thoroughly, then pat them dry.
Pierce each potato several times with a fork.
Rub them with olive oil, salt, and black pepper.
Place them on a baking tray and bake for 40–50 minutes until soft and tender when pierced with a knife.
Step 2: Prepare the filling
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 4–5 minutes until they release their moisture and become golden.
Add the chopped rosemary, salt, and black pepper.
Step 3: Add the spinach
Add the fresh spinach to the skillet and cook for 2–3 minutes until wilted.
Turn off the heat and stir in crumbled feta cheese.
Mix gently and set aside.
Step 4: Prepare the yogurt sauce
In a small bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.
Whisk until smooth and creamy.
Step 5: Stuff the sweet potatoes
Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly.
Slice each potato lengthwise and gently fluff the inside with a fork.
Fill the center with the spinach, mushroom, and feta mixture.
Step 6: Add sauce and garnish
Drizzle the lemon garlic yogurt sauce over the stuffed sweet potatoes.
Top with extra feta cheese, fresh parsley, and a drizzle of olive oil.
Step 7: Serve
Serve warm as a healthy main dish or hearty side.
✅ Serving Tips
Pair with a Mediterranean salad or grilled vegetables.
Add grilled chicken or roasted chickpeas for extra protein.
Sprinkle toasted pine nuts or walnuts for extra crunch. 🍠
